Loaded Hasselback Baked Potatoes

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside…and they’re topped with bacon and cheese!

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!Robbie: What day is it?

Me: It’s Friday.

Robbie: Why is it Friday?

Me: Uh, it just is.

Robbie: Why?

That pretty much sums up a normal conversation around here.  Robbie will turn 4 in a couple of months, and he’s in that uber inquisitive stage.  I get it.  He’s trying to understand the world and make sense of stuff.  However, some of his questions are just impossible to answer.  It makes me realize that learning is such an incredible process.  Things we take for granted are actually rather difficult to break down and explain to a 3-year-old.

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!Robbie: Why does Eeyore not have a belly button?

Me: *blank stare*

Seriously.  How do you answer that question!?

Loaded Hasselback Baked Potatoes

What I can explain, however, is how freakin’ delicious these Loaded Hasselback Baked Potatoes are!  The name comes from the Hasselbacken restaurant in Stockholm, Sweden where a chef invented this unique concept for baked potatoes.  Instead of just stabbing the potato with a fork a bunch of times (which I find to be oddly fun), you slice the potato into thin slices before it gets baked.

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!

But here’s the thing about hasselback potatoes.  You don’t actually slice the potato all the way through.  The slices only go about 3/4 of the way through the potato.  As that spud bakes and softens up, the potato opens up like a beautiful daffodil on a warm spring day.  (I could’ve said it opens up like a Venus Fly Trap, but that isn’t quite the visual we want, is it?  I personally don’t like when my food tries to eat me.)

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!While there are dozens of different flavor combinations we could have used for this potatoes, I decided to just go with the classic.  Just load those ‘taters up with everything delicious.  Like cheese.  And bacon.  These Loaded Hasselback Baked Potatoes are nothing short of delicious!  And truthfully they only take an extra 5-10 minutes of prep time compared to a normal baked potato.

Whenever we make these Loaded Hasselback Baked Potatoes, we buy extra large potatoes and just make an entire meal out of each potato.  (Pro tip: I look for large Russet potatoes that also happen to be fairly wide.  That gives you more space to pile on the toppings once they’re baked.  More bacon, more better!)

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!Grab some potatoes at the store, and make these fun baked potatoes for dinner next week!  And if you happen to know why Eeyore doesn’t have a belly button, then I would greatly appreciate the insight.  Cheers, friends!

Did you make these Loaded Hasselback Baked Potatoes at home?  Leave a comment.  Or snap a photo and tag me on Instagram (@Spicedblog)!

Looking for some more tasty spud recipes?  Check out these other favorites:

Slow Cooker Mashed Potatoes
Shepherd’s Pie Mashed Potatoes
Spicy Baked Sweet Potato Chips
Oven Roasted Potato Wedges
Potato Gnocchi with Sage Brown Butter Sauce

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!

Loaded Hasselback Baked Potatoes

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!
5 from 12 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 847kcal

Ingredients

  • 2 large Russet potatoes
  • ½ Tbsp olive oil
  • 4 Tbsp unsalted butter thinly sliced
  • salt to taste
  • pepper to taste
  • 4 slices bacon cooked and crumbled
  • ½ cup shredded cheddar cheese
  • 2 Tbsp sour cream
  • 1 Tbsp fresh chives chopped

Instructions

  • Preheat oven to 400°F.
  • Rub olive oil over outsides of both potatoes.
  • Lay 2 cutting boards on counter and place one potato in between boards. Make crosswise cuts across potato every ~¼”, stopping ¼” from the bottom of the potato. (See photo in post.) Repeat with remaining potato.
  • Place sliced butter evenly in between the slices. (Tip: You don’t need butter in between every slice. Just space the butter out evenly.) Top with salt and pepper to taste.
  • Place potatoes on foil-lined baking sheet; bake for 60 minutes, or until skin is crispy and golden brown.
  • While potatoes are baking, cook bacon until crispy and then crumble into pieces; set bacon aside.
  • Once potatoes are done, sprinkle cheddar cheese evenly on top.
  • Top potatoes with sour cream, crumbled bacon and chopped chives.

These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato.  Crispy edges, soft inside...and they're topped with bacon and cheese!

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34 Comments

  1. 5 stars
    Robbie sure must make things interesting around your home 😉 So cute! These potatoes are definitely loaded, my friend! It’s been quite a while since I’ve had a baked potato and I could honestly make a meal out of just that, especially with those toppings! Pile ’em on! Happy weekend to ya!

    1. Oh, you never know what to expect around our house, Dawn! Robbie keeps things interesting for sure. Haha! So these baked potatoes are totally a new favorite around here…and they only take a couple minutes more of prep time than a traditional baked ‘tater. I highly recommend them!

  2. OK, David … two things: first, all you needed to say about your potatoes is “bacon and cheese,” and I’m there.

    Secondly, I can’t imagine anyone more qualified than you – a former Latin teacher – to explain “why Friday” to a four-year-old. Obviously, he is asking in a roundabout way for lessons in ancient history, touching on astral themes, lunar and solar years, and the Julian calendar. A little background on German goddesses might have to wait until he’s five. Now the thing is, does he speak Latin yet? 🙂

    1. I’m with ya, Jeff! Bacon and cheese makes everything better. Everything.

      Ah, I really like the way you think here, my friend. Robbie is indeed inquiring about how our calendar came to be. I think a little lesson about Julius Caesar is in order here. And speaking of Latin, perhaps I’ll teach him soon. Then he and I can have conversations while Laura looks at us like we’re crazy (which we clearly would be).

    1. You make an excellent point here, Gerlinde! The questions might seem crazy, but they really are cute. Soon enough things will change. I highly recommend making these hasselback potatoes…they’re awesome! 🙂

  3. Hi David! I love to load up a baked potato and call it dinner! One of my favorite topping is pulled pork. I don’t have two cutting boards that are the same thickness, but I do have chopsticks and they work quite well. The older kids get the more they want to know why/how. It’s when kids stop asking questions that you should worry. Enjoy your weekend!

    1. Yes! You’re speaking my kind of language with the pulled pork on top of baked potatoes. We’re all out of pulled pork in our freezer, so it’s time to pull out the smoker and get to smokin’. (That’s one of my favorite activities each fall!)

      You make an excellent point about kids asking questions. It’s fun to watch Robbie’s brain develop and figure things out these days…even if I can’t explain why Eeyore doesn’t have a belly button. 🙂

  4. 5 stars
    My youngest just turned four last month. Yesterday he asked very seriously ‘why can’t we have ice cream for breakfast’? I mean, good question, but still! Love the potatoes, you just want to dive right in and eat them up. Over here you can get Hasselback potatoes pre-prepared in the shops, but they are always the small new potatoes. I love the idea of using large ones and loading them up. Make it a meal!

    1. That is totally a legit question! I mean ice cream for breakfast sounds awesome. 🙂 Robbie is about 2 months shy of 4, so you know exactly where I’m at these days. Crazy…but fun!

      That’s wild that you can get Hasselback potatoes already prepared. I don’t think I’ve seen that here in the States. But I do love the larger versions as a meal in and of themselves. Just load on the delicious toppings and call it a day!

  5. 5 stars
    You’re cracking me up with Eeyore’s belly button, David! Kids are the sweetness of life!

    We are meat and potato lovers around here and these hasselbacks look fabulous! Love your tip on looking for large, wide potatoes. Give me allllll the toppings!

    1. Kids really are the sweetness of life, Kelly…even if I can’t explain the lack of Eeyore’s belly button. 🙂

      I love these Hasselback potatoes. Turning ’em into a meal by themselves is one of our favorite things to do on chilly Autumn evenings!

  6. Funnily enough I’ve never actually made Hasselback potatoes, although I’ve enjoyed them eating out. Good reminder I need to try it out at home. Love those crevices for catching all sorts of tasty toppings!

    1. A good Hasselback potato is hard to beat, Frank. Plus, you can load on the toppings and turn ’em into a meal by themselves! This is one of our favorite weekend meals around here once the weather starts to turn a bit chilly.

  7. 5 stars
    Okay, in a word . . . delicious! Love potatoes + cheese + bacon! I know I’m in good company, too. And that questioning phase of Robbie’s is so cute. I’m sure it can be exhausting, but still . . . so cute! ~Valentina

    1. You said it, Valentina! Robbie’s questions can be exhausting, but they are just so darned cute, too. Also, cheese + bacon makes everything better, right? 🙂

  8. 5 stars
    I think that is a very fair question of Robbie 😉
    I love the innocent mind of a child and the questions they ask – things that would never occur to us!!

    These potatoes are looking very delicious, David! I might give this a try for lunch today. I don’t think I can resist not making them for long!

    1. You’re totally right, Alexandra! I would never think twice about Eeyore’s belly button…or lack thereof. It’s fun to watch Robbie’s brain work out things. 🙂

      Also, these potatoes truly are delicious! Talk about a fun way to prepare them…the toppings are the key. Thanks so much, my friend!

  9. 5 stars
    You just can’t beat a good baked potato. But I’d never heard of this concept “hasselback potatoes” before. I love how the potato opens up like a flower on baking. And at least the potatoes are pretty easy to make. That’ll leave you plenty of time to figure out answers to all of Robbie’s questions David! Ha ha. Hope you’re having a great weekend!

    1. These potatoes really are quite easy to make, Neil. And I like how the edges get nice and crispy while the middle stays soft. And the toppings. The toppings are the star of the show! 🙂 Thanks so much, my friend!

  10. 5 stars
    Oh the “whys”! I must tell you this stage lasts for a really long time. My teenagers sometimes even ask a why question and I just look at them – really! It’s a question just like, why is it Friday! I could eat potatoes as a main dish for dinner! I love them and the crispier the better!

    1. Oh geez. I actually just told Robbie last night not to ask so many “why” questions. Now I don’t mind when he’s trying to figure things out. But he was asking me “Why is it 7:00?” “I dunno, Robbie. It just is.” 🙂 Same as “Why is it Friday?” “Uh, because it is?”

      Either way, we’re on board with the potatoes here! I love the hasselback version, and it makes for the best crispy edges!!

  11. Aww, kids are so funny. Are you having more? none of my business, i was just curious. I only wanted one, cause the first was such a handful. but surprise! My daughter now has two and she’s done. and she’s the first to admit how hard it is. i had so many friends with four kids. it’s mind boggling. and they’re some of the best, brightest kids. and it didn’t take a village!!! Anyway, in my old age I’m starting to crave potatoes. I never really loved them, but on the rare occasion that I was served one at a restaurant I’d be the piggy person who asked for extra butter and sour cream. i didn’t even need the bacon. all melted together – such magnificence. I love what you did here, obviously!

    1. So we’ve talked about more kids, but I think we’re happy with just 1. 🙂 We have good friends who want 4 kids, and I’m thinking they must have a screw loose. I can’t imagine 4 kids in the house!

      So these potatoes are a must-make, Mimi! I love them. Not only do they look cool, but the textures are perfect. Soft on the inside with wonderfully crispy tops. And then there’s the toppings…yum!!

  12. 5 stars
    I love it! So much to learn!! We should never stop asking questions, right?

    I’d gladly make a meal of just these potatoes, David. They look entirely delicious!

    1. You make an excellent point, Marissa! We should always keep learning and asking…even if that means wondering what happened to Eeyore’s belly button. 🙂 Thanks so much, my friend!

    1. Ah! Clearly. You make an excellent observation here, Carol. 🙂 I’ll have to let Robbie know that’s why Eeyore doesn’t have a belly button. Haha!

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